Introduction
Kalua pig is a traditional Hawaiian dish, usually cooked underground in an imu (earth oven), giving it its signature smoky, tender flavor. This slow cooker version captures the same savory taste with just three simple ingredients. With fall-apart tender pork and a touch of smokiness, it’s a no-fuss recipe that pairs beautifully with rice, cabbage, or served slider-style at gatherings.
Ingredients
- 4–5 lbs pork shoulder (Boston butt)
- 1 Tbsp Hawaiian sea salt (or coarse kosher salt)
- 1 Tbsp liquid smoke
Instructions
- Prepare the Pork
Pat pork shoulder dry with paper towels. Rub salt all over the meat, then drizzle with liquid smoke. - Slow Cook
Place the pork in a large slow cooker. Cover and cook on low for 16 hours (or high for 8–10 hours) until pork is fork-tender and falling apart. - Shred
Remove pork from the slow cooker and shred with two forks. Return meat to juices in the pot, tossing well to soak up flavor.
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze portions in freezer bags for up to 3 months. Reheat gently in a skillet or microwave, adding a splash of broth if needed.